Description
Warm, creamy, and packed with bold flavors, this Tuscan Sausage and Potato Soup is the ultimate comfort meal. With savory Italian sausage, crispy bacon, tender potatoes, and fresh kale, it’s a satisfying dish perfect for chilly nights or cozy family dinners. This one-pot soup is easy to prepare and great for meal prep, making it a must-try recipe!
Ingredients
Scale
- 2 teaspoons olive oil
- 1 pound Italian sausage (casings removed if necessary)
- 4 ounces bacon (about 4 slices), diced
- 1 cup finely chopped yellow onion (approximately one small onion)
- 3 (14.5 oz) cans low-sodium chicken broth
- 1 cup water
- 1.5 pounds russet potatoes, cut into 1/6-inch thick slices
- 1 ½ teaspoons granulated sugar
- ½ teaspoon fennel seeds, crushed (optional)
- Salt and freshly ground black pepper, to taste
- 2 cups half and half
- 1 ½ cups packed chopped kale
- Optional: Finely grated Romano cheese for garnish
Instructions
1. Cook the Sausage and Bacon
- Heat olive oil in a large pot over medium-high heat.
- Add the Italian sausage and cook, breaking it into crumbles, until browned and fully cooked. Remove and set aside.
- In the same pot, add the diced bacon and cook until crispy. Remove and set aside, leaving the rendered fat in the pot.
2. Sauté the Onion
- Add the chopped onion to the pot with the bacon fat.
- Sauté over medium heat for about 5 minutes until softened and translucent.
3. Add Broth and Potatoes
- Pour in the chicken broth and water, bringing the soup to a boil.
- Add potatoes, sugar, fennel seeds (if using), salt, and black pepper.
- Reduce heat and simmer for 15–20 minutes, until the potatoes are tender.
4. Add Cream and Kale
- Stir in the half and half, cooked sausage, and bacon.
- Add the chopped kale and simmer for another 5 minutes, until the kale is wilted and tender.
5. Serve and Garnish
- Ladle the soup into bowls.
- Sprinkle with grated Romano cheese, if desired.
- Serve hot and enjoy!
Notes
- Make It Dairy-Free: Swap half and half with coconut milk or cashew cream for a dairy-free alternative.
- Make It Spicier: Use hot Italian sausage or add red pepper flakes for extra heat.
- Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired